I’ve Been Bitten By The Smitten Kitchen…Black Bread
I spend more than a bit of time enjoying food blogs. The writing, recipes, photos and ideas are often refreshing and entertaining, especially true with the best of the best. My personal “best of the best” is undoubtedly Smitten Kitchen, written in New York City in a tiny kitchen by Deb Perelman and her husband Alex.
Dictionary.com defines “smitten” as:
1. Struck, as with a hard blow
2. Grievously or disastrously stricken or afflicted
3. Very much in love.
I vote for door number three. Five minutes and it’s apparent how Deb is in love with her work. This award winning site is years beyond wonderful. The mouth watering recipes and tantalizing photos bring me back to the same pages over and over. You need to link to Smitten Kitchen…but only if you have at least a half hour for the Disney World of food blog fantasy.
I ran across Deb’s post for Black Bread last week and couldn’t stop obsessing on the photos. The recipe is for a rich pumpernickel style bread and was posted in on April 29th of last year. I made the bread yesterday, finally giving in to an almost irresistible urge. Hours and countless steps later, I fetched the loaves from the oven. My photos above and below cannot express how every bite was moist and cakelike brought me to my shabby knees. And although the recipe is neither for the faint of heart nor for those who need a quick yeasty fix, the result more than rewards the effort.
Click on the link for Smitten Kitchen’s Black Bread and give it a whirl. Let your kitchenaid or mixer do most of the kneading, around 5-7 minutes worth once the dough has pulled away from the bowl. Otherwise, just follow Deb’s instructions.
I warn you…be prepared to become a Smitten Kitchen groupie as have I.